This Test Kitchen Approved recipe has been tested for accuracy.
This easy, eggless pudding was designed as a filling for fried hand pies but also works as a pudding dessert (with a little whipped cream on top, of course!). It can easily be made vegan by using coconut milk and vegan chocolate chips.
1 (13.5 oz.) can coconut milk or 1¾ cups whole milk*
Combine milk, cocoa powder, vanilla bean sugar, and salt in a small saucepan and set over medium heat. Meanwhile, make a slurry by whisking cornstarch and water in a small bowl until cornstarch is dissolved. When the milk is warm to the touch, whisk in cornstarch slurry. Increase heat and bring mixture to a boil. Once boiling, stir constantly for 2 min. Reduce heat and simmer for 1 more min. Remove pudding from heat and stir in chocolate chips (if using) until chocolate melts. Place plastic wrap directly on the surface of the pudding and set it in the refrigerator to thicken, about 2 hours or up to overnight; it gets thicker the longer it sits. Use 1 to 2 Tbsp. of filling per piece of fried pie dough, depending on the size of the dough.
Filling for 12 large (6 inch) or 24 small (3 inch) fried pie
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